These savory scones are the ultimate way to use up your summer garden zucchini! They take just 30 minutes to make and are packed with gooey cheddar cheese and crispy bacon. Plus, the addition of zucchini ensures they’re insanely moist, tender and flaky. Serve ‘em for breakfast, for a snack, or for dinner alongside soup or salad.
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Four words: Zucchini Bacon Cheddar Scones.
You can’t possibly pack any more goodness into these light and tender savory scones that do double duty as breakfast essential or anytime snack.
With all the sweet scone varieties I’ve baked up over the years (hello, chocolate chunk scones, white chocolate raspberry scones and glazed lemon blueberry scones!), it’s hard to believe it’s taken me more than a decade to go the savory route.
Let’s just say these were more than worth the wait!
There’s a little bit of crunchy bacon, cheddar cheese and shredded zucchini in every single bite, and each ingredient lends its own strengths—bacon for flavor, cheese for gooeyness and zucchini for so. much. moisture.
Bacon cheddar scones, in and of themselves, would be a glorious creation. But the zucchini is the not-so-secret ingredient that takes these wedges over the top. And what’s not to love about a full serving of veggies alongside your bacon-cheese quota?
These Zucchini Bacon Cheddar Scones Are:
- Ready in about 30 minutes, perfect for a quick breakfast or savory snack.
- Made with simple ingredients that you likely already have in your pantry.
- Bursting with flavors of bacon and sharp cheddar (the zucchini is barely noticeable–that’s a big win in this mom’s book!).
- Ideal for serving warm or at room temperature.
- A no-yeast, super-quick, use-what-you’ve-got baked good the whole family can get into!
The most important tip I can give you when it comes to whipping up a batch of perfectly moist and flaky scones that don’t spread in the oven is to use cold ingredients.
- Zucchini: Freshly grated zucchini adds flavorless moisture. It’s also my favorite ingredient to sneak extra veggies into a variety of baked goods, from zucchini oatmeal chocolate chip cookies, mini zucchini muffins and zucchini banana bread. I use the small holes of a box grater to finely shred the zucchini.
- Flour: I stick with good ol’ all-purpose flour for these scones. It gives them just the right texture. Set a little extra aside for dusting your work surface.
- Salt: Adds flavor and is crucial for dough development.
- Baking powder: Provides the lift that makes our pastries light and fluffy.
- Unsalted butter: Cold, cubed butter is key for ensuring your scones are extra-flaky and tender.
- Buttermilk: Adds tanginess and moisture to the dough. If you don’t have buttermilk, check out my post on the best buttermilk substitutions.
- Eggs: Two eggs will help to bind all of the ingredients together, while another egg will be used to create an egg wash that gets brushed atop the unbaked scones.
- Bacon: Cook until crispy, then cool and chop it roughly before you start this recipe. Don’t forget to save those bacon drippings! They’re the secret ingredient in my caramel popcorn recipe.
- Sharp cheddar cheese: For bold flavor that pairs perfectly with the bacon and zucchini. I prefer grating my own cheddar cheese because it melts better and has a richer flavor than the pre-shredded varieties. It’s worth the extra effort for that gooey, cheesy goodness.
See the recipe card for full information on ingredients and quantities.
Now that we’ve covered each ingredient’s role in this zucchini scones recipe, let’s dive into actually making them!
- Shred the zucchini and squeeze out all the liquid. Measure out 1 ½ lightly packed cups of the shredded zucchini and set aside.
- Mix together the flour, salt and baking powder. Use a large bowl so you have plenty of room to add the rest of the ingredients.
- Cut in the cold, cubed butter. You can use a pastry cutter or 2 forks, but I prefer using my hands. The finished mixture should be unevenly crumbly.
- In a separate bowl, whisk together the buttermilk with 2 of the eggs.
- Combine wet and dry ingredients. Mix just until combined.
- Add the shredded zucchini, cheddar cheese and chopped bacon. Mix just until combined, then pour the dough onto a generously floured work surface.
- Form into a disc. Use a sharp knife to cut the disc into 8 wedges. Transfer the wedges onto a baking sheet lined with parchment paper.
- Brush with buttermilk or egg wash. give the scones a golden brown crust. This gives the scones a golden brown crust and glossy finish.
- Bake until pale golden. These scones will bake in a 400°F oven for about 20 minutes. Oven temps can vary, so keep an eye on them toward the end of baking to prevent over-browning.
Serve these zucchini cheddar scones warm for breakfast alongside ham and cheese egg cups, as a snack any time of day, or paired with a fresh summer salad—this Greek cucumber tomato salad is my favorite! They also go perfectly with gazpacho or hearty vegetarian chili.
- Zucchini is packed with moisture, so you’ll want to squeeze out as much of it as possible before adding it to the scone batter. Skipping this step will result in a dough that’s wet and sticky, and soggy scones! Place the shredded zucchini in a paper towel or clean dishcloth and squeeze out as much liquid as possible.
- Don’t overmix the dough. A few lumps are perfectly fine and will ensure tender, flaky scones.
- Make sure your butter is super cold before you begin. If your kitchen is warm, pop the butter in the freezer for a few minutes before incorporating it into the flour mixture. This will help keep the butter solid and ensure flaky layers.
- If you notice the dough becoming warm and sticky, don’t hesitate to pop it in the fridge or freezer for a few minutes to let it chill. This will help achieve the perfect texture and prevent your scones from over-spreading. Cold dough = successful dough.
Common Questions
I’d recommend storing them in an airtight container in the fridge. They’ll stay fresh for up to a week.
Absolutely! These cheddar zucchini scones freeze beautifully. Wrap each scone individually in plastic wrap or foil, then transfer to a freezer-safe container or zip-top bag. They’ll last in the freezer for up to 3 months. To reheat, thaw them in the refrigerator overnight. Warm in the microwave for 30 seconds or in a 350°F oven for about 10-15 minutes until heated through.
Sure! Simply follow the recipe instructions as usual, skipping the step where bacon would be added.
More Zucchini Recipes You’ll Love
Looking for even more inspiration for making the most of your summer zucchini surplus? I’ve got you covered with a variety of recipes, from savory to sweet!
- Healthy Taco Zucchini Boats
- 5-Ingredient Zucchini Fritters
- Zucchini Pasta Salad
- Crispy Baked Zucchini Fries
- Baked Parmesan Zucchini Chips
- Cheesy Baked Zucchini Tots
- Chocolate Chip Zucchini Bread
- Zucchini Oatmeal Chocolate Chip Cookies
Ingredients
- 2 medium zucchini
- 2 1/2 cups all-purpose flour, plus more for rolling out scones
- 1/2 teaspoon kosher salt
- 2 1/4 teaspoons baking powder
- 6 Tablespoons unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 3 large eggs, divided
- 6 slices thick-cut bacon, cooked and roughly chopped
- 1 1/2 cups shredded sharp cheddar cheese, plus more for topping
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Using a box grater, shred the zucchini then transfer it into a paper towel or dish cloth and squeeze out all liquid. Measure out 1 ½ lightly packed cups of the zucchini and set it aside.
- In a large bowl, stir together the flour, salt and baking powder. Add the cubed butter, and using your fingers, incorporate it into the flour mixture until it is unevenly crumbly.
- In a separate medium bowl, whisk together the buttermilk with 2 of the eggs then add the mixture to the bowl with the flour and mix just until combined.
- Add the shredded zucchini, cheddar cheese and chopped bacon and mix just until combined.
- Transfer the dough onto a generously floured work surface, gathering it into an 8-inch circle that’s about 3/4-inch thick.
- Using a sharp knife, cut the circle into 8 even wedges them transfer the scones onto the prepared baking sheet.
- Beat the remaining 1 egg with a splash of water or buttermilk then brush the tops of the scones.
- Bake the scones for about 20 minutes or until they are pale golden.
- Remove the scones from the oven and serve.
Kelly’s Notes
- Zucchini is packed with moisture, so you’ll want to squeeze out as much of it as possible before adding it to the scone batter. Skipping this step will result in a dough that’s wet and sticky, and soggy scones! Place the shredded zucchini in a paper towel or clean dishcloth and squeeze out as much liquid as possible.
- Don’t overmix the dough. A few lumps are perfectly fine and will ensure tender, flaky scones.
- Make sure your butter is super cold before you begin. If your kitchen is warm, pop the butter in the freezer for a few minutes before incorporating it into the flour mixture. This will help keep the butter solid and ensure flaky layers.
- If you notice the dough becoming warm and sticky, don’t hesitate to pop it in the fridge or freezer for a few minutes to let it chill. This will help achieve the perfect texture and prevent your scones from over-spreading. Cold dough = successful dough.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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These are so fantastic. In a pinch I use packaged bacon pieces and they are still awesome. Easy to whip up! Thanks for the recipe
I’m so glad you enjoyed the recipe, Joy!
what can you use if you dont have buttermilk or plain yogurt
Hi Theresa! Sour cream also works great :)
Delish! I’ve made a lot of sweet scones and decided to try this
savory version. It was awesome!
Woohoo! I’m so happy you enjoyed the scones, Karen!
Excellent and easy recipe. I used 1/2 cup packaged bacon pieces because I didn’t have bacon on hand. Will definitely make again, thanks for the recipe!
You are so welcome, Joy! I’m thrilled you enjoyed the recipe!
If I cut these into smaller pieces (12 instead of 8), how much time do you think they will need in the oven?
Hi Karen! Are they the same thickness as in the original recipe?
Can I make these a head of time and cook the next day?
Hi Marsha – I wouldn’t recommend that since the baking powder begins working immediately and could lose some of its “oomph” if made too far in advance.
Have just made these (with gluten free flour mix). Not used to adding eggs to a scone mixture. Was more like a savoury muffin mixture/texture-very wet.
I used plain unsweetened yoghurt, as I didn’t have any buttermilk. No problems with this.
Additions of corn or sundried tomatoes would be delicious.
I made mine in a cast iron skillet, which worked well.
Lovely recipe.
I’m so thrilled you enjoyed the recipe, Sarah!
These scones were so delicious! Such a simple and easy recipe. I love how tender they were, too. And so cheesy. Thank you for sharing a wonderful recipe!
You are so welcome, Suzanne! I’m thrilled you enjoyed the recipe!
LOVE THESE! I’ve made 2 batches in the last two weeks starting on my third. Great easy recipe. My husband as been taking them for his breakfast (I may have to hide a couple for me lol). I added 1/4 corn to the recipe, it added a bit of sweetness. Thank you for such an awesome recipe!
You are so welcome, Laurie! I’m thrilled you and your husband have been enjoying the scones!
First attempt at a savoury scone,
Awesome! Baked it for 30 minutes as well
Will do it again
Woohoo! I’m thrilled you enjoyed the scones!
How many calories are in 1 scone? Thank you and I’m very excited to try this recipe!
Hi Meghan! You can find the estimated nutritional info for one scone by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Made these today for mother’s day brunch tomorrow. Do they have to be refrigerated?
Hi Carol! Yes, I’d recommend storing them in an airtight container in the fridge.
Can I assemble the wet and dry ingredients and combine in the morning? Warm fresh out of the over with a fried egg sounds like a great breakfast.
YUM! As long as you don’t activate the baking powder by getting it wet, that should work great!
Made these today, so yummy. Baked about 30minutes instead of 20.
I’m so thrilled you enjoyed the recipe, Lisa!